ETHIOPIA | HALO BERITI

Notes:
Blueberry, Pomelo, Jasmine

Halo Beriti sits within the renowned Yirgacheffe region, a name that has become almost legendary among coffee lovers. This small village stretches across cool, elevated slopes, where the deep red volcanic soil clings to boots and stains the hands of those who tend it. Rich in minerals and organic matter, the soil, formed from ancient lava flows, nourishes coffee trees that grow alongside maize, enset and other essential food crops.

Here, the land is cared for by a close-knit community of smallholder farmers, most managing just a few hectares. Their farms form a patchwork of plots, shaped by generations who understand the rhythm of the rains and the perfect feel of a ripe coffee cherry.

Halo Beriti’s strong reputation has been earned through time and dedication. Sitting over 2,000 metres above sea level, the area’s high altitude naturally slows the ripening process. This allows sugars to build gradually, leading to coffees that are celebrated for their clarity, floral character and complex sweetness.

The village’s washing stations, including the one that shares its name, are known for their careful and consistent approach to post-harvest processing. Selective hand picking, precise pulping, well-monitored fermentation and slow drying on raised beds are all handled with care and expertise. The result is a coffee that reflects the harmony of its environment and the skill of its producers.

Today, Halo Beriti is recognised as one of the most respected coffee-producing areas in Yirgacheffe, with lots from this village eagerly sought after by roasters and buyers around the globe.